Description
These Spinach Puff Pastry Bites are a delightful and savory appetizer perfect for parties or a light snack. Made with flaky puff pastry filled with a flavorful mixture of sautéed spinach, onions, garlic, fresh parsley, feta, and Parmesan cheeses, they are baked to golden perfection for a crispy, cheesy treat that’s sure to impress.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups frozen chopped spinach (about 10 ounces), thawed and drained
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Puff Pastry and Topping
- 1 (10×15-inch) sheet puff pastry, thawed if frozen
- 1 large egg (for egg wash)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin pan with cooking spray or butter to prevent sticking, and set it aside.
- Drain Spinach: Make sure the spinach is fully thawed. Using a clean kitchen towel or paper towels, squeeze out as much liquid as possible from the spinach to prevent sogginess.
- Sauté Vegetables and Spinach: In a large saucepan, heat the butter over medium-high heat until bubbly. Add the diced onion, minced garlic, and drained spinach. Sauté for 3 to 5 minutes, stirring occasionally, until most of the moisture has evaporated. Remove from heat and let cool for 5 minutes.
- Mix Filling: In a large mixing bowl, combine the sautéed spinach mixture with chopped parsley, crumbled feta cheese, grated Parmesan, one egg, salt, and black pepper. Mix thoroughly until evenly combined. Chill the mixture in the refrigerator for 10 minutes to firm up slightly.
- Cut Puff Pastry: On a lightly floured surface, lay out the thawed puff pastry sheet. Cut it into 12 equal rectangles, about 3 by 4 inches each, by making 3 vertical cuts and 2 horizontal cuts.
- Assemble Pastry Bites: Press one puff pastry rectangle into each cup of the prepared muffin pan. Spoon approximately 2 tablespoons of the spinach filling into each pastry cup. Fold the four corners of each rectangle gently toward the center and pinch lightly together, leaving some filling visible.
- Apply Egg Wash: Beat the remaining egg in a small bowl with a fork. Using a pastry brush, brush the egg wash evenly over the top of each puff pastry bite to achieve a glossy, golden finish when baked.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, until the pastry puffs up and turns golden brown.
- Cool and Serve: Remove from the oven and let the pastries cool in the pan for 5 minutes. Carefully loosen each puff pastry bite with a silicone spatula or knife, then remove from the pan. Serve warm or at room temperature.
Notes
- Be sure to squeeze out as much moisture as possible from the spinach to avoid soggy pastry.
- Chilling the filling helps it firm up, making it easier to handle when assembling.
- Use a sharp knife or pizza cutter for easy puff pastry cutting.
- You can substitute fresh spinach (blanched and squeezed dry) if preferred.
- These bites are best eaten on the day they are made but can be stored covered in the refrigerator for up to 2 days and reheated in the oven.
